Butternut Squash Wontons (Vegan Version of Crab Rangoon)

Chinese-inspired vegan wontons/rangoons. The butternut squash replaces the sweet savory flavor of the crab in traditional crab rangoons.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 154 Calories

Ingredients

• salt to taste
• ½ cup chopped carrots
• 1 pinch Chinese five-spice powder
• 1 onion, coarsely chopped
• 2 tablespoons coconut oil
• 1 head garlic, cloves separated and peeled
• 2 dashes soy sauce
• 2 (12 ounce) packages wonton wrappers
• ½ butternut squash - peeled, seeded, and cut into 1-inch pieces
• 8 ounces tofu-based sour cream
• 2 cups sesame oil, or as needed

Recipe Instructions

Step 1

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Step 2

Combine squash, onion, carrots, and garlic in a high-powered blender; pulse until vegetables are minced.

Step 3

Transfer vegetables to a skillet and add coconut oil, Chinese five-spice powder, salt, and soy sauce. Saute vegetable mixture over high heat until tender, 10 to 15 minutes. Spoon tofu-based sour cream into vegetable mixture and mash until filling is smooth. Remove skillet from heat and cool filling.

Step 4

Spoon about 1 teaspoon filling onto 1 half of each wonton wrapper. Wet the border of the wrapper and fold in half over the filling, sealing the edges together. Take 2 opposite corners, wet with water, and press together to seal.

Step 5

Working in batches, fry wontons until golden brown, 5 to 10 minutes. Transfer cooked wontons to a paper towel-lined plate; cool slightly.